Receta Buttermilk Avocado Soup
Alright people. Gather up all the recipes you’ve hoarded away in a secret file folder (or, in this day and age, folder on your desktop) that call for buttermilk.
I know; you’re just like me. You see wonderful sounding recipes for pancakes, muffins, and cakes that call for buttermilk and you loathe having to buy a quart of the stuff only to use 1/2 cup for the designated recipe.
Sure, sure, you could do that old buttermilk substitute of 1 cup milk + 1 T lemon juice. But then you’d feel like a fake. And actually, you should be a fake. You’d pawn those treats off to coworkers that ooohh and ahhh over the title containing the seemingly obscure ingredient buttermilk. It just sounds sexy, doesn’t it? Buttermilk Blueberry Muffins. Way more sexy than Blueberry Muffins Made with Mostly Milk and 1 Tablespoon of Lemon Juice.
This recipe, people, is worth investing in the buttermilk. Spend the $2.00. Drag out those dog-eared magazine pages and prepare to bake. Of course, bake AFTER you make this phenomenal summer avocado soup.
The Omnivore was hesitant to try this combination. First, he was intimidated by the buttermilk. Then, he was slightly offended by the color. I don’t know he should be, though. Seems like after the avocado frosting, avocado bread, and avocado hummus, he’d get used to the green.
Once I bribed him into licking the spoon, he was hooked. He could hardly wait until dinner. He raved over the flavor. The texture. The endless possibilities and combination of avocado soup. “Just imagine,” he said, “if you added BACON!”
I actually added minced red bell pepper. Almost as good, right?
- One Year Ago: Melon Salad with Chili and Lime
- Avocado Buttermilk Soup (4 servings, adapted from CookingLight)
- 1 cup fat-free buttermilk
- 1/2 cup chopped fresh tomatillos
- 3/4 cup broth
- 3/8 teaspoon salt
- 2 ripe peeled avocados, pitted
- 1 small garlic clove
- 1 teaspoon fresh lemon juice
- 2 tablespoons minced red bell pepper (for garnish)
- Puree first 7 ingredients in a food processor until smooth. Top with minced red bell pepper. Serve cold.
- Per serving
- Calories 173.4
- Total Fat 13.4 g
- Saturated Fat 1.9 g
- Polyunsaturated Fat 1.6 g
- Monounsaturated Fat 8.5 g
- Total Carbohydrate 12.0 g
- Protein 3.8 g